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White bean soup recipe. In less than 20 minutes

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White bean soup recipe. With parmesan cheese and spinach prepared in 20 minutes and full of flavor!

And you sit on the sofa with an excellent movie to watch and a bowl of comforting bean soup to warm your soul. Enter this white bean soup! By using minimal nutrients with some sparkling ingredients, you might not be sure the taste comes out of this pot!

The recipe for white bean soup

This is one of the varieties of this white bean soup recipe that you crave and crave. Cook beans in tomato broth on your desk in minutes. Perfect for any day of the week made in one bowl … and it has a lot of flavor! Reward? Ideal for vegetarians.


How to make a recipe for white bean soup?

This bean soup couldn’t be easier.
Saute onion and garlic.
Add broth and boil it with tomatoes, herbs and spices.
Add beans and spinach.
Add Parmesan cheese.
All in 20 minutes!

Which kinds of beans are suitable for vegetable soup?

For this white bean soup recipe, I suggest washed and drained white beans or canned beans. You can use chickpeas, black beans, kidney beans (red beans), pinto beans, etc.for convenience purposes, I have used canned beans in this soup.

Should the beans be soaked before cooking?

If you like to use dry beans for this soup, I recommend steeping two cups of the beans in water overnight. Beans should be immersed in a large bowl or bowl of water and allowed to steep for 8-12 hours in one day before cooking.


Use clean tomatoes as a substitute for canned tomatoes for a richer flavor.
Replace the spinach with kale if you don’t like spinach.

Welcome to add different vegetables:


Red pepper (capsicum)
Cabbage clip
Frozen peas
Potato, sweet potato, and / or pumpkin (you will need to cook the soup for 5-10 minutes longer if you are using these vegetables). All the effort to get this White Bean Soup Recipe


1 tablespoon olive oil
1 yellow onion, diced
6-8 garlic cloves, minced
6 cups vegetable broth (or broth)
15-ounce can (420 g) chopped, drained tomatoes *
1 teaspoon sugar

1 tablespoon of dried Italian herbs
1 teaspoon kosher salt
Half a teaspoon of black pepper
4 cans (15 ounces) of white beans (cannellini beans), drained and washed
4 cups of spinach (about 6 ounces)
3/4 cup grated parmesan cheese (to serve)
3 tablespoons of freshly chopped parsley



1 In a large saucepan, heat the olives over medium heat. Add onion and garlic. Cook the onions until translucent and flavorful with garlic (about 2-3 minutes), stirring occasionally. We add the broth, tomatoes, Italian herbs, salt and pepper.

2 Bring to a boil, reduce the heat to make a recipe for white bean soup, and let it simmer for 5 minutes to mix all the flavors together

3 Add beans and spinach. Continue to boil gently until the spinach is wilted (about 2 minutes).

4 Turn up the heat. Stir the Parmesan cheese. Taste test, change salt and pepper if needed.
Serve immediately.

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